Margoog — Print Recipe — The Culinary Codex

A hearty Kuwaiti stew of tender vegetables simmered in a spiced tomato broth with torn sheets of thin dough that absorb the rich flavors. This rustic one-pot meal is pure Bedouin comfort food.

Ingredients

500g lamb or chicken, cubed
2 zucchini, chunked
2 potatoes, cubed
1 eggplant, cubed
2 tomatoes, diced
1 onion, diced
2 tbsp tomato paste
1 tsp baharat spice
1 tsp turmeric
1 dried lime (loomi)
2 cups flour
Water for dough
Salt
2 tbsp oil

Instructions

1 Brown the meat cubes in oil in a large pot over high heat. Add diced onion and cook until softened and translucent.
2 Stir in tomato paste, baharat, turmeric, and pierce the dried lime before adding it. Pour in enough water to cover generously.
3 Add all the chunked vegetables — zucchini, potatoes, eggplant, and tomatoes. Season with salt and bring to a boil.
4 Reduce heat and simmer covered for 30 minutes until the vegetables are nearly tender and the broth is rich and flavorful.
5 Meanwhile, knead flour with water and a pinch of salt into a smooth dough. Roll very thin and tear into irregular pieces.
6 Lay dough pieces over the stew surface, push them gently into the broth, and simmer 15 more minutes until they are soft and silky.

Did You Know?

The name margoog comes from the Arabic word for "thinned out," referring to the paper-thin dough sheets that give this stew its unique character.